Centered on a sharing concept, the menu features appetisers like yellowfin tuna with jicama, coriander, ponzu, chilli and crispy shallots or in season white asparagus, poached hen's egg, herb salad and sour cherry compote or delectable entrees such as lobster bococcini and Alaskan king crab.

Color photos pepper a coverage of unusual recipes not to be found elsewhere, from Potato Nachos and Sour Cherry Cordial to Strawberry-Cream Cheese Pie and Spring Risotto and Summer Chicken 'n Biscuit Pie.

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